Przejdź do
G5004
Gluten from wheat
Zaloguj się, aby wyświetlić ceny organizacyjne i kontraktowe.
Wybierz wielkość
Zmień widok
| Rozmiar/SKU | Dostępność | Cena netto |
|---|---|---|
500 g | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 269,00 zł |
Informacje o tej pozycji
Form:
solid
Assay:
≥75% protein basis
Biological source:
wheat
269,00 zł
Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności
Pomoc techniczna
Potrzebujesz pomocy? Nasz zespół doświadczonych naukowców chętnie Ci pomoże.
Pozwól nam pomócbiological source
wheat
Quality Segment
assay
≥75% protein basis
form
solid
technique(s)
surface plasmon resonance (SPR): suitable
General description
Gluten forms the chief storage protein fraction in a mature wheat grain. Gluten proteins can be divided into three main groups: high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and gliadins. Gluten has a great impact on the quality of a whole range of cereal-based foods.
Gluten, a cohesive, visco-elastic proteinaceous material, is produced as a by-product of the isolation of starch from wheat flour. It is generally supplied in a dried state called vital wheat gluten.
Application
Gluten from wheat has been used:
- as a source of the total gluten protein to produce a gluten film to assess its viscoelastic properties at the mesostructure level
- to study its effect on metabolic homeostasis in a murine model of diet-induced obesity
- as a nitrogen source in gluten agar/gliadin agar (Glu-A/Gli-A) medium for gluten and gliadin hydrolysis assays
Biochem/physiol Actions
Gluten exhibits visco-elastic properties, which helps in preparing synthetic cheese with the texture and eating quality of natural cheese. It helps in fortifying low-protein bread flours. Gluten is majorly used in non-bakery foods as a meat replacement in vegetarian foods. It is also used in the production of seafood and crab analogs. Vital wheat gluten has a unique visco-elastic property that enhances dough strength, mixing tolerance, and handling properties.
Analysis Note
Crude, ≥ 75% protein
Ta strona może zawierać tekst przetłumaczony maszynowo.
1 of 1
Ta pozycja | |||
|---|---|---|---|
| description - | description - | description BioReagent, suitable for cell culture, lyophilized powder | description lyophilized powder, essentially globulin free, ≥99% (agarose gel electrophoresis) |
| assay ≥75% protein basis | assay - | assay - | assay ≥99% (agarose gel electrophoresis) |
| biological source wheat | biological source wheat | biological source - | biological source rabbit |
| technique(s) surface plasmon resonance (SPR): suitable | technique(s) enzyme immunoassay: suitable, flow cytometry: suitable | technique(s) cell culture | mammalian: suitable | technique(s) surface plasmon resonance (SPR): suitable |
| form solid | form powder | form lyophilized powder | form lyophilized powder |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
Klasa składowania
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Wybierz jedną z najnowszych wersji:
Masz już ten produkt?
Dokumenty związane z niedawno zakupionymi produktami zostały zamieszczone w Bibliotece dokumentów.